Chocolate Pumpkin Muffins 🧡 bake with me

These Pumpkin Chocolate Chip Muffins are soft, moist, warmly spiced, and packed with chocolate chips, with a generous Nutella centre hidden inside. The muffins are baked with a simple two-temperature method for tall, bakery-style tops, then filled with warm Nutella for the ultimate autumn treat. 🎃🍫 📝 Full Recipe (step-by-step + tips): https://sagebakes.com/chocolate-pumpk... ⏱️ TIMESTAMPS 00:00 Pumpkin Chocolate Chip Muffins 00:28 Muffin Batter 05:27 Fill Muffin Cases 05:50 Topping 06:15 Bake 06:20 Filling the Muffins with Nutella 07:52 Final Reveal 🎃🍫 INGREDIENTS Pumpkin Muffin Batter ▢ 360 g pure pumpkin puree (1½ cups) ▢ 110 g light brown sugar, packed (½ cup) ▢ 125 g granulated sugar (½ cup + 2 tbsp) ▢ 2 large eggs, room temperature ▢ 120 ml neutral oil (½ cup) ▢ 60 ml whole milk (¼ cup) ▢ 1 tsp vanilla extract ▢ 284 g all-purpose flour (2 cups) ▢ 1½ tsp pumpkin pie spice ▢ ½ tsp ground cinnamon ▢ 1 tsp baking powder ▢ ¾ tsp baking soda ▢ ½ tsp salt ▢ 150 g semi-sweet chocolate chips (¾ cup), plus extra for topping Filling & Topping ▢ 80 g chocolate chips ▢ 180–200 g Nutella (about ½–⅔ cup) 💡 Baking Tip: Letting the muffin batter rest for 30 minutes before baking helps give you taller, bakery-style muffins. The initial 5 minutes at 190°C helps the muffins rise quickly, so make sure to reduce the temperature to 175°C for the rest of the bake. For the Nutella centre, warm the Nutella slightly so it pipes easily and fill the muffins generously once they have cooled completely. ✨ CONNECT WITH ME 💌 Substack (bonus recipes + Monthly Baker’s Notes): https://open.substack.com/pub/sagebakes 📖 Blog / Website: https://sagebakes.com 📸 Instagram:   / sage_bakes_   🎵 TikTok:   / sagebakes_